Aspen Coffee Co

Colombia Oporapa Pink Bourbon

Smooth, sweet, and beautifully balanced, with just enough brightness to keep things interesting. This Pink Bourbon Colombia is clean and easy to enjoy, with a soft, tea-like finish that makes you want another cup.

$20

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Size

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Why this coffee

The story behind the cup.

Overview

Colombia Oporapa Pink Bourbon

Aspen Coffee Co

Overview

Colombia Oporapa Pink Bourbon

Aspen Coffee Co

01 / Overview

Colombia Oporapa Pink Bourbon

This is a standout Colombia with a really refined, structured cup and a sweetness that carries from start to finish. There’s a syrupy, almost honey-like body that gives it weight, but it never feels heavy. A gentle, well-defined brightness runs alongside it, adding clarity and shape without ever turning sharp. Everything feels deliberate and composed, which is what makes this coffee feel a step above. This lot is a Pink Bourbon varietal, a type of coffee that’s gained attention for its ability to produce cups with both clarity and depth. It’s believed to have ties to Ethiopian landrace varieties, and in the cup, that often shows up as a bit more lift and definition while still keeping the balance Colombia is known for. As the coffee cools, the sweetness deepens and becomes more layered, and the finish stays clean and refreshing, almost tea-like. It’s the kind of cup that holds your attention without needing to be loud about it. This is a great example of how nuanced and expressive a coffee can be when everything comes together. It shines especially well as a pour over, where that clarity and structure really stand out.

02 / Producer

Meet the Producer

This coffee comes from Manuel Antonio Peña, who farms a 12-hectare property called La Cumbre in the village of El Carmen, Colombia. Sitting at just over 1,800 meters above sea level, the farm benefits from the kind of altitude that slows the coffee cherry's development and concentrates its flavors in ways lower-elevation growing simply can't replicate. Manuel has spent years intentionally diversifying what he grows. About 7 of his 12 hectares are planted in coffee, and across that land you'll find a thoughtful mix of cultivars. Caturra and Tabi share space with less common varieties like Pink Bourbon, a reflection of a grower who is genuinely curious about what his land is capable of producing.

03 / Origin

Where it comes from

Oporapa, Huila, Colombia Oporapa is a small town tucked into the foothills of the Andes in the Huila department of southwestern Colombia. It's not the most talked-about municipality in the region, but that's part of what makes it interesting. Quiet, fertile, and sitting at elevations that push well past 1,700 meters above sea level, it's the kind of place where exceptional coffee grows without much fanfare. Huila itself is the largest specialty coffee producing department in Colombia Colombia, and its reputation is well earned. The southwestern departments of Colombia tend to have higher altitude farms, which comes through in more complex acidity and heightened florality in the cup. Huila's profile leans more toward toffee sweetness, lemon acidity, and a smooth mouthfeel. Coffee here grows on farms mostly between 1,200 and 1,800 meters above sea level, with volcanic soil and proximity to neighboring crops like cocoa, fruit trees, and sugarcane leaving a trace of their own on the beans. The growing conditions are precise, and the farmers who work this land treat them that way. Oporapa sits within that tradition, and the coffees that come from it reflect exactly what Huila does best: clean, nuanced, and grown with real intention.

04 / Process

How it was processed

This is a washed coffee. Washed processing starts with a simple idea: get the fruit out of the way and let the bean speak for itself. After picking, the cherry's skin and pulp are stripped off by a depulper, leaving the seed coated in a thin layer of sticky mucilage. From there, the beans ferment in tanks for anywhere from a few hours to a couple of days, depending on temperature and the farmer's target. That fermentation is where the mucilage breaks down enough to wash free, and where subtle flavor development begins. Once washed clean, the beans go out to dry in their parchment layer, usually on raised beds or patios in the sun. That drying period, often 10 to 20 days, is where moisture slowly and evenly leaves the bean. Done well, it's a patient process. Done poorly, it's where quality is lost. What makes washed processing worth the effort is what it does to the cup. Without fruit sugars and fermentation byproducts shaping the flavor, the coffee reflects its origin more directly than almost any other method. The soil, the altitude, and the variety all come through cleanly. For origins with genuinely interesting terroir, that transparency is exactly the point.

05 / Roast

How we roast it

We roast this coffee on the lighter side to highlight what makes it special. The goal here isn’t to push intensity, but to preserve clarity. A lighter roast allows the natural sweetness to stay clean and the brightness to come through in a way that feels structured and intentional, not sharp or overwhelming. We focus on keeping the cup balanced and transparent, so you can taste how everything fits together. The result is a coffee that feels crisp, expressive, and easy to work with, especially for pour over. Like everything we roast, this isn’t about chasing a specific roast level. It’s about finding the point where the coffee tastes the most like itself.